Combine milk and coconut in a saucepan.
Bring just to a boil over medium heat; remove from heat and let
stand 3 minutes.
Drain well, reserving milk.
Press coconut between paper towels to remove excess
moisture; set aside.
Combine onion and next 11 ingredient; stir well.
Combine oil and butter in a large skillet; cook over medium
heat until butter melts.
Add reserved coconut; cook until lightly browned, stirring
Remove coconut with a slotted spoon; set aside.
Add chicken to oil in skillet; cook until lightly browned, stirring
Add reserved onion mixture; stir gently. Stir in reserved milk, coconut and almonds.
Bring to a boil; cover, reduce heat, and simmer 1 minutes or
until chicken is tender.
Serve over hot cooked rice.